Ranchero Style Beans (Slow Cooker)

• 1 lb pinto beans
• 3 slice bacon (diced into 1/2 inch pieces
• 1 medium onion, chopped
• 1 or 2 jalapenos, small diced
• 2 garlic cloves , minced
• 15 oz can fire roasted tomatoes, diced
• 1 tsp ground cumin
• 1 tsp mexican oregano(dried)
• 1 envelope sazon all purpose seasoning
• 5 cup water

1. Clean and soak beans overnight..Drain and riinse beans set aside.
2. In a skillet over medium heat render fat from bacon and cook until almost crispy, add onion and soften (around 5 minutes)
3. Add the jalapeno and garlic and cook for another 2 minutes.
4. Add the tomatoes and cook for another 2 minutes.
5. Add the tomato mixture to your crockpot top with drained beans, cumin oregano, sazon packet and water.Stir and cover.Place crockpot on high and cook for 4 hours.
6. I did not add the salt in this step.
7. After the 4 hours remove 2 cups of beans and carefully puree them in a blender and return them to crockpot.
8. Add the salt at this step.I use 2 teaspoons of kosher salt.
9. Cook for another 45 minutes or so.
10. Serve and Enjoy!
11. If I have leftovers I warm them in a skillet, slightly mashing them.Then I make burritos with them.

pinto beans, bacon, onion, garlic, fire roasted tomatoes, ground cumin, sazon, water

Taken from cookpad.com/us/recipes/348735-ranchero-style-beans-slow-cooker (may not work)